Italian Beef Sandwiches with Roasted Garlic Aioli

CategoryDifficultyBeginner
Yields4 Servings
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
Ingredients
 1 lb Grass Rooted chuck roast
 Kosher salt and black pepper to season the roast
 1 tbsp olive oil
 3 cups beef broth
 2 tbsp soy sauce
 2 tbsp Worcestershire sauce
 ½ cup pepperoncini peppers, sliced
 ¼ cup brine from the peppers (mild or medium)
 ½ cup giardiniera, drained & chopped
 ½ tbsp Italian seasoning
 ½ tbsp garlic powder
 ½ tbsp onion powder
Roasted Garlic Aioli
 1 large garlic bulb
 1 ½ tbsp olive oil
 ½ cup mayonnaise
 1 tbsp lemon juice
 2 dashes Worcestershire sauce
 ¼ tsp Kosher salt
 pinch of black pepper
For the Sandwiches
 4 crusty sandwich rolls
 8 provolone cheese slices
 giardiniera
 pepperoncini peppers
Instructions
1

Preheat the oven to 300°F, and season the roast with salt and pepper.

2

Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms. Remove from the heat, and add in the remaining ingredients.

3

Cover the roast and bake for about 3 hours, or until fork tender. Meanwhile, prepare the roasted garlic aioli.

4

Shred the roast with forks, then return to the broth in the Dutch oven. Return to the oven and continue to cook, uncovered, for 30 minutes.

5

Open each sandwich roll and add 2 slices of provolone cheese. Toast under the broiler for 1-2 minutes until the cheese is melty and the roll is golden brown, keeping a close eye so they don’t burn.

6

Spread roasted garlic aioli over the cheese, then add the Italian beef and top with pepperoncini peppers and giardiniera. Serve with a side of the broth for dipping!

Roasted Garlic Aioli
7

Cut the top off the garlic bulb to expose the garlic. Place the bulb on a sheet of aluminum foil and drizzle with olive oil. Wrap the foil tightly around the garlic and bake for 1 hour.

8

Remove the garlic from the foil and let cool enough to handle. Turn upside down and squeeze the cloves into a small bowl. Mash with a fork, then mix in the remaining ingredients. Store in the fridge until you’re ready to make the sandwiches.

Slow Cooker Instructions
9

Season the roast with salt and pepper.

10

Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms.

11

Add in the remaining ingredients.

12

Cover and cook on low for 7-8 hours, or until fork tender.

13

Shred the beef with forks, then return to the broth in the slow cooker.

Ingredients

Ingredients
 1 lb Grass Rooted chuck roast
 Kosher salt and black pepper to season the roast
 1 tbsp olive oil
 3 cups beef broth
 2 tbsp soy sauce
 2 tbsp Worcestershire sauce
 ½ cup pepperoncini peppers, sliced
 ¼ cup brine from the peppers (mild or medium)
 ½ cup giardiniera, drained & chopped
 ½ tbsp Italian seasoning
 ½ tbsp garlic powder
 ½ tbsp onion powder
Roasted Garlic Aioli
 1 large garlic bulb
 1 ½ tbsp olive oil
 ½ cup mayonnaise
 1 tbsp lemon juice
 2 dashes Worcestershire sauce
 ¼ tsp Kosher salt
 pinch of black pepper
For the Sandwiches
 4 crusty sandwich rolls
 8 provolone cheese slices
 giardiniera
 pepperoncini peppers

Directions

Instructions
1

Preheat the oven to 300°F, and season the roast with salt and pepper.

2

Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms. Remove from the heat, and add in the remaining ingredients.

3

Cover the roast and bake for about 3 hours, or until fork tender. Meanwhile, prepare the roasted garlic aioli.

4

Shred the roast with forks, then return to the broth in the Dutch oven. Return to the oven and continue to cook, uncovered, for 30 minutes.

5

Open each sandwich roll and add 2 slices of provolone cheese. Toast under the broiler for 1-2 minutes until the cheese is melty and the roll is golden brown, keeping a close eye so they don’t burn.

6

Spread roasted garlic aioli over the cheese, then add the Italian beef and top with pepperoncini peppers and giardiniera. Serve with a side of the broth for dipping!

Roasted Garlic Aioli
7

Cut the top off the garlic bulb to expose the garlic. Place the bulb on a sheet of aluminum foil and drizzle with olive oil. Wrap the foil tightly around the garlic and bake for 1 hour.

8

Remove the garlic from the foil and let cool enough to handle. Turn upside down and squeeze the cloves into a small bowl. Mash with a fork, then mix in the remaining ingredients. Store in the fridge until you’re ready to make the sandwiches.

Slow Cooker Instructions
9

Season the roast with salt and pepper.

10

Heat a Dutch oven over medium-high heat with olive oil. Sear the roast for about 3-4 minutes on each side until a deep golden brown crust forms.

11

Add in the remaining ingredients.

12

Cover and cook on low for 7-8 hours, or until fork tender.

13

Shred the beef with forks, then return to the broth in the slow cooker.

Italian Beef Sandwiches with Roasted Garlic Aioli